I’ve always wanted to make Melting Moments (also known as Yo-yos) whenever I see them in cafes and bakeries. I love how it has this really light texture that just melts in your mouth and hence the name. Leading up to Christmas, I also wanted to make something Christmasy so adapting it slightly from the Gingerbread Cookies that I made previously along with making a few changes to the Lemon Melting Moments recipe from Taste.com.au, here is my twist on the traditionally Lemon flavoured Melting Moments.

Method Ginger Cookies
1. Preheat oven to 160°C and line 2 oven trays with baking paper.
2. Using an electric mixer, beat the butter until light and fluffy.

3. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
4. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.

5. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.

Orange Buttercream Filling
1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.

2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.

3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.

Ginger & Orange Melting Moments

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A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.

Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.

Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.

Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.

Orange Buttercream Filling

Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.

Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.

Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.

Recipe Notes

The filling is quite soft so if you prefer a harder texture and don't want to chill the cookies after it has been piped on add more icing sugar.

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